Last updated on May 9th, 2024
Last night, because I was hungry, and because I happened to have a nice fat leek on hand, I whipped up a batch of Creamy Leek and Lemon Fettuccine. What an unimaginably delightful dish! Here’s the recipe for this easy weeknight meal that comes together in a flash:
Creamy Leek and Lemon Fettuccine: Photographic Step-By-Step
Can’t watch videos on your computer? Here’s the recipe in photographic steps (you’ll find a printable recipe at the end of this post):
Tip 4 quarts of water into a big pot, add a generous amount of salt, and set the water to boil.
Grab a nice fat leek from the garden or grocery store…
And trim, clean, and dice the leek.
Then melt 4 tablespoons of butter in a skillet over low heat…
And add the leeks plus some salt and pepper.
Then cover the skillet, and cook until the leeks are soft and slightly caramelized — about 8 minutes.
Meanwhile, drop 8 ounces of fettuccine into the boiling water, and cook just until al dente.
Back to the skillet! When the leeks are soft, add 1/2 to 1 cup heavy cream, plus 1/4 cup of the pasta water.
Also add a big pinch of fresh or dried thyme and the grated zest of a lemon. Then crank up the heat and — while stirring from time to time — permit the cream to boil until it thickens — about 3 minutes.
Then drain the pasta, and stir it into the cream mixture.
Off heat, stir in the juice of the (previously zested) lemon.
No picture of this next step: Divide the pasta between plates. I used 2 plates because I’m a pig an enthusiastic eater. In reality, this recipe makes enough for 4 servings.
Top each serving with finely shredded Asagio, Romano, or Parmesan cheese…
And garnish with minced flat-leaved parsley.
Enjoy this weeknight wonder with a bottle of chilled Pinot Grigio!
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Here’s the printable:
Creamy Leek and Lemon Fettuccine
Ingredients
- 4 tablespoons butter
- 1 large leek, the white and tender green diced
- salt and pepper
- 8 ounces fettuccine
- 1/2 to 1 cup heavy cream (use greater amount for more sauce)
- 1/2 teaspoon dried thyme leaves
- The grated zest of 1 lemon
- The juice of 1 lemon
- Grated Asagio, Romano, or Parmesan cheese -- a generous dusting for each serving
- Minced flat-leaf parsley -- a sprinkling for each serving
Instructions
- In a large pot, bring 4 quarts of generously salted water to a boil. Meanwhile, melt the butter in a skillet over low heat. Then add the leeks to the skillet, and season them with salt and pepper. Cover the skillet, and cook until the leeks are soft and slightly caramelized -- 5-8 minutes.
- Cook the pasta just until al dente (follow package directions).
- When the leeks are tender, add the cream, 1/4 cup of the boiling pasta water, and the thyme and lemon zest. Increase the heat, and allow the cream to bubble until it thickens -- about 3 minutes. Drain the pasta. Add the pasta to the skillet, and stir to coat.
- Off heat, stir the lemon juice into the pasta. Then divide the pasta between 4 plates. Top each serving with a generous dusting of the cheese and parsley. Enjoy!
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Delores says
Going to try~ Another yummy dish
Kevin Lee Jacobs says
Hi Delores – Enjoy!
Lyn says
What a perfect way to highlight the lovely mild taste of leeks. I think sometimes the flavor gets overtaken by others in the a dish. Going shopping tomorrow!!
Kevin Lee Jacobs says
Hi Lyn – I think the leek/lemon combo is pure heaven. Let me know how the dish turns out for you!
Lynn says
Sounds delicious. Great for a quick mid-week dinner. On the menu for this coming week.
Shirley says
What a lovely recipe! Haven’t had leeks in quite a while, good to be reminded of it. I love the addition of lemon zest, I use it in many dishes to uplift the flavor and to add some sunshine. As I eat less carbs these days, I would up the amount of leek and reduce the amount of pasta. Thinking this recipe can also be adjusted to include more proteins by adding eggs and preparing more like a carbonara? I see many possibilities here!
Kevin Lee Jacobs says
Hi Lynn — Let me know how the recipe works out for you!
Hi Shirley — This recipe invites endless variations. Have fun creating your own unique-boutique version!
Lainey says
Not having leeks, I think I’ll try it with asparagus.
Should be just as good – since I love asparagus!
LeeAnne says
Howdy Kevin,
Love the change of “a pig” to “an enthusiastic eater”.
Good one
🙂
Sunni says
Funny! After watching video \ reading – consider me an “enthusiastic” eater too. Thanks for chuckles and good eats.
Janice says
Got the email, made the dish. WOW – what a lovely meal! 5 stars all the way, highly recommend ❤️❤️
Kevin Lee Jacobs says
Hi Janice – So glad you liked this dish. Thanks for the 5 stars!
Troy says
I was able to get pappardelle (of which I’d never heard!) and made this last night with roasted kabocha squash. Easy and delicious!!
Kevin Lee Jacobs says
Hi Troy – How lucky you were to find pappardelle. Glad the recipe worked out for you — thank you for the 5 stars!
Barbara says
This one’s a keeper. I didn’t grow any leeks this year, but I have a lot of shallots, so I used them. I can see this with scallops too.
Kevin Lee Jacobs says
Hi Barbara – Shallots are a nice sub for leeks. So pleased you tried — and liked — this recipe. Thanks for the 5 stars!
Helen Baer says
Kevin, I made this today and it was fabulous. I recall another creamy pasta recipe from your site (?) that was too rich, but this was perfect. Thank you!
Kevin Lee Jacobs says
Hi Helen – So pleased you enjoyed this pasta dish. Thanks for the review!
Leslie H. Thistle says
Hi Kevin, Made this with home made fettuccine and added some fresh chopped spinach (because I had some I didn’t want to waste!). It was so delicious!! So I made the sauce again and served it over pan seared salmon. OMG it was wonderful!!
Kevin Lee Jacobs says
Hi Leslie – So pleased the recipe worked out for you. Great idea to the put the sauce over pan seared salmon. YUM.
June Pickering says
I made the fettucine and sauce tonight – added a few shrimp for my husband. He said it was the best dish I’ve made in a long time. It really is a winner, and our British leeks are in abundance. So thanks, Kevin!
Lee atkinson says
Made this tonite..husband said it was the best ever
Really delish. Can’t wait to create some more suggestions.
Thank you SO much
Xoxo
Georgeanna says
Loved this dish just the way you did it. Thanks again for another easy and delicious recipe. As always like your step by step instructions.
Kevin Lee Jacobs says
Hi June, Lee, and Georgeanna – Thanks for the 5 stars! So happy this recipe worked out for you.
Anna says
Really easy and delicious meal, will make this again! Tank you